Mystery Book Chicken

I found this recipe in this 1982 book--I really enjoyed the flavor of the chicken. They called it James Redmond's Cooking School Chicken but since I found it in an old Mystery book, I like to call it Mystery Book Chicken.

You were supposed to use 4 whole chicken breasts --it said bone and skin--not sure if you were supposed to have it with those or remove it. I used skinless chicken breasts with the bone left in.

I changed it slightly.

4 Chicken breasts

Make a marinade of:

1 cup white wine ( I used Pinot Grigio)

1/2 cup soy sauce (I used 4 tablespoons low sodium gluten free soy sauce)

1 Tab. of brown sugar

ground ginger or grated gingerroot.

Place chicken in Ziplock bag. Mix the wine, soy sauce and sugar together and pour in the bag---shake it around to coat. Sprinkle ginger in. Marinate 6-8 hours shaking occasionally. Bake uncovered for 45 minutes. Since I used large breasts I had to cook about an hour (until internal temp gets 180 degrees)

I sprinkled the top of the chicken with ground ginger when I went to bake it. I baked uncovered for 20 minutes then added a cup of water and loosely covered it for the rest of the time.